It is almost that time... the time of year when I made big batches of salads to keep in the fridge for easy lunches. During the summer, I usually keep a chicken salad, potato/pasta salad and vegetable salad in the fridge to go with a quick BLT (or usually just T). I used the Barefoot Contessa's recipe for this French Potato Salad, recipe, here.
It is a very simple - steamed potatoes tossed in a dijon and champagne vinaigrette with parsley, dill and scallions. It was tart and tangy with the dressing and herbs - a perfect compliment to the sweet brisket sauce.
I use this Large Basin Bowl ($16) from the Robin's Egg Blue Enamelware Collection for everything - including beers on ice and salads!
Instead of cubes, I did the potatoes in slices - made it look/seem more like a dinner side dish than a potato salad.
Simple and pretty - perfect "real" food for summer.
I'm excited to snack on this all week for lunch. I'm trying to upgrade my lunches during the week from a peanut butter sandwich... any ideas?
Shop : Large Basin Bowl ($16) from the Robin's Egg Blue Enamelware Collection